Nikkei is an amalgamation of Japanese and Peruvian gastronomy and has become the latest culinary sensation to hit food capitals. Japanese dishes and traditions are combined with Peruvian cooking techniques, ingredients and flavours resulting in clean, fresh spice-infused dishes.

Image courtesy of Micky Holye.

Image courtesy of Micky Holye.

Image courtesy of Micky Holye.

Head Chef Kieran Whyte is responsible for ensuring Charango’s celebration of this cultural fusion by offering a diverse and contemporary menu. Indigenous vegetables, fruit and fish are used in the dishes which range from ceviche to kebab-style meat cooked over coals. Intended for sharing, the menu sees most dishes served as tapa-like finger foods. A specially selected wine list complements Charango’s Nikkei carte.

Image courtesy of Micky Holye.

The interior of Charango is modern and clean with exposed brick, industrial-style lighting and South African inspired mural art – designed by Faith47. The outside area has a relaxed vibe and provides a different dining option for guests. There is also a bar where snacks and Charango’s cocktail menu can be enjoyed.

Image courtesy of Micky Holye.

Image courtesy of Micky Holye.

Image courtesy of Micky Holye.

Diners can looks forward to outstanding presentation and a Nikkei cuisine experience with flavours, textures and combinations that excite the palate at Charango. And the location makes it all the more desirable.

For more details on Charango’s menu and for contact information, see Charango’s website.